Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip

Ingredients

• 300 g sour cream
• 1 small red onion, chopped finely
• 1/4 cup finely chopped chives
• 1/4 cup finely chopped dill
• 1 ear corn on the cob, cooked or 10 ounces frozen corn, cooked
• 1 egg, beaten
• 1/3 cup self raising flour
• 1 1/2 tablespoons milk
• 1 red Thai chile, chopped finely
• 1 tablespoon finely chopped coriander
• vegetable oil, for shallow frying
• 200 g smoked salmon, slices

Directions

1. 1

   Combine sour cream, onion, chives and dill in a small bowl. Cut the kernels from the cob and microwave until just tender, drain on paper towel.

2. 2

   Combine the egg, and flour in a small bowl, gradually stir in the milk. Add corn, chili and coriander and stir to combine.

3. 3

   Heat oil in a frying pan and cook heaped tablespoons of corn mix one at a time, press them down a little to make a "pancake", until browned on both sides and cooked through. Drain on paper towels.

4. 4

   Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.